How's this for pure protein? This recipe is from nom nom paleo's site and we've made it a couple of times. So simple, so delicious. It's very tender so I'm also listing this under soft foods.
Basically you take a pork roast and cut off whatever skin you don't want. Leave a little for crisping and the fat we need. Put 3-4 strips of bacon in the bottom of the crockpot. Put your roast on top, with the skin side facing up.
For every pounds of meat, use around half to 3/4 of a teaspoons of kosher salt sprinkled all over the meat. Make a few random slashes and stick some sliced garlic in them. For a 3 pounds roast, we used about 4-5 cloves.
Pour a little teaspoons or so of liquid smoke. And now here is the tough part.
Turn your crockpot on low for SIXTEEN hours. Yup. No typo. 16 hours. On low. You want the meat to cook slowly, and you want it in there long enough for it to crisp up a little on the outside. Hey just be happy you didn't have to dig a hole in the ground, put a whole pig in it, put embers on top and whatnot. Which is what you'd be doing to make it the traditional way.
It's delicious to eat plain for a snack, to eat with veggies steamed on the side for dinner, to make it into tacos, or to simmer some in a prepared sauce such as Thai green curry. I'd love to hear your ideas as well!
The first time we made it, we ended up wasting a lot of it even though it was delicious. There's no way 2 Sleevers can finish 3 poundss of meat in any reasonable time frame. So this time, I'm either taking some to the neighbor or freezing some, or maybe both.
Shannon Jody
This is one of my favorite things to do. I'm doing one this weekend in fact. Thanks for this!
Two Sleevers
Oh I love it too! The only "problem" for me is I get impatient waiting for it to be done 🙂 I have found a pressure cooker recipe that I keep meaning to try, but the nicest thing about this one is the crust, and I can't imagine getting that in the pressure cooker so I'm dithering.
Stephanie
Yum! I've made the recipe from her site for a few years now - one of my favorites! I don't think I've made it since I was sleeved though - so many leftovers (although it freezes well).
So somehow I stopped getting email notifications on your posts and it just occurred to me I should come look! Lots of posts to catch up on. Congrats on the tummy tuck!! How are you feeling about it now that it has been a couple of months?
I'm about 17 months out from the sleeve now and almost to goal. I had an almost 4 month long plateau, and it's been really slow since then. But I had stopped tracking and let some snacky and sweet things back in my diet. Last week I decided I need to do 30 days strict to refocus - making sure I get enough protein, water, vitamins, log food, etc. I'm basically doing strict paleo, but I'm allowing protein drinks and bars. And wouldn't you know it, I've dropped 4 poundss this week! Lol. Even though I wish I was at goal, I don't regret maintaining for so long. That has been such a big fear for me - gaining weight back! I think maintaining for this long is HUGE - I've lost weight before, but was never able to keep it off. Only 10-20 more to go and then I'll be looking into plastic surgery too!
Ok, I've written a book, so I'll stop now. Hope all is well with you!!
leesers
Where's the kalua?
Also, what size pork did you use and what size crock pot is in the picture?
And what type of pork roast did you use?
(I gotta try THIS!)
Two Sleevers
Alas there is no Kahlua in the Kalua. What a difference a missing "h" can make eh? Kalua Pig is a Hawaiian dish. I used a tenderloin the second time but would recommend a pork butt for more fat. We had a 6 quart crockpot for a 4 pounds roast. Do let me know how it turns out when you try it! I'm eating leftovers today since it made so much that I ended up freezing it in ziplock baggies.
Anne
Looks great!